Process of making alpha yeast stimulant



yeast and Patented July 5, 1927.

UNITED STATES PATENT! OFFICE.

JOKIGHI TAKAMINE, JR., AND NOBUCHIKA FUJ'ITA, OF CLIFTON, NEW JERSEY.

PROCESS OF MAKING A YEAST STIMULANT.

No- Drawing.

Our present invention consists of a new process of making a stimulant or food for yeast. We are thus enabled to obtain from a comparatively cheap substance, bran, a product of great value.

We have also discovered that when this yeast stimulant is added in the process of making bread, it stimulates the growth of produces a loaf of bread of superlor qualities, including greater volume and finer texture, with excellent bloom, color and taste. i

For producing this product, we first make an extract of bran, preferably by the following method: A mixture is made in the proportions of ounces of bran and 40 ounces of water, and is boiled for 1 hour,

i above with stirring. The effect of this boilin will be tothoroughly disintegrate the ce lular structure of the bran whereby practically the entire soluble portions of the bran will be released or made easily available for such special dissolvents, such as enzymes, as will be hereinafter mentioned. It then appears as a brownish yellow turbid mass. This is then filtered to remove the fibre and insoluble proteins. The resulting bran extract mi ht then, after cooling, be used in breadmalring without further treatment, but, in practice, we prefer to evaporate it to about one-sixth its volume; producing" from the uantities about 5 ounces of concentrated ran extract. By still further evapgration, the product may be reduced to solid orm.

This extract contains the constituents of bran nutritive for yeast, including phosphate compounds, soluble proteins, organic v nitrogenous compounds, soluble carbohydrates, and potassium salts. The phosphate fermentation, allowing for the reduction of yeast, sugar, and other sweetening matter, at the same time producing a better loaf of bread. I

We have ascertained that when this product is concentrated to a thick, syrupy consistency, its properties are not impaired, and that for preservation, fillers, such. as cane, invert or; glucose sugars, or other suitable preservatives, may be added or used. Since middlings contain bran, they may be subwater employed for makin Application filed July 25, 1922. Serial No. 577,446.

stituted for it to a greater or less extent,

with corresponding lossin economy. 1

We have further discover-ed that-the efficiency of the above described bran extract may be increased by adding to it a small amount (say, 1 per cent) of a diastatic en- -zyme which quickly convert the gelatinized starch of the extract into soluble carbohydrates, dextrine and sugar, which add increased nutriment for fermentation and, at the same time, facilitate filtration. When this addition is made, the bran extract should be at from 45 to degrees 0., and the addition is preferably made before filtration, though it may be made after. The

the bran extract may be sli htly acidu ated, as by .2 of 1 per cent 0 hydrochloric acid. The bran or middlings-may be from various cereals, such as wheat and rice.

For the-diastat-ic enzyme here mentioned, we employ a substance which has been made by a special process to contain substantially no proteoolastic enzyme. Any diastatic solution or extract, whether made of malt or koji (i. e., a culture of As ergill'us oryzw on a suitable medium), is a ways accompanied' with someproteoclastic enzyme. The activity of the latter, however, is small com pared to that of the former.

In carryingout our process for produc ing the stimulant of yeast, the presence of accom lish this we take any diastatic solutration of 10 per cent measured by the Balling sacharometer, and add thereto gradual- 1y, wlthvi'gorous stirring, a solution of a soluble salt of alkaline earths or meta-ls noninjurious to-health, such as calcium. chloride, iron sulphate, aluminum chloride, etc., until no more precipitation takes place. It is then filtered by any known method and the recipitate is removed. It will then be ound that a considerable part of diastatic activity has been carried off with the preclpitate removed. It often amounts to 50 en cent of the former "activity. With this oss of diastatic power, the activity of proteoclastic enzyme is also got rid of but to a relatively greater degree than the diastatic. Thus the .proteoclastio activity has been brou ht down to so insi cant a degree as to negligible, since e presence of same in any diastatic solution is always and concentrated to about one-fifth of its original volume. The above conditions, combined with the increase of acidity in the extract as it is concentrated, destroy further the activity of enzymes present but particularly the proteoclastic. When the concentration is accomplished, it will be found that the activity of proteoclastic enzymes is practically destroyed. It is, of course, true that some destroying effect upon the diastatic activity is exerted, yet, as it preponderates so greatly over the proteolitic, enough diastatic activity remains in the extract to perform the desired'function. For carrying out the fractional destruction of different enzymes, the density of the extract is not limited, but the above is preferred for convenience.

While the proteoclastic enzymes may be removed prior to the addition of the enzymesubstance to the bran extract, we find it of some advantage to carry out the separation of the proteoclastic enzymes after the enzymes material has been added to the bran extract, as in this way the proteoclastic enzymes are allowed to render soluble certain of the protein matters in the bran before they are eliminated,

We have found that said bran extract may be advantageously used in bread-making as follows: A preliminary mixture is made in the proportion of 8 pounds of yeast in about 25 pounds of water, with the addition of 5 ounces of said concentrated bran extract and 3 pounds of sugar. 196 pounds (1 barrel) of flour are mixed in a dough mixer with 3 pounds of shortening and about 90 pounds of water, and tothis is added the said preliminary mixture. The dough is then removed from the mixer and allowed to rise for aboutQJ/ hours. It is then unched to remove as much carbon dioxi e gas as possible. It is then allowed to rise again for about 1 hour and is again punched. Then it is allowed to rise for about hour, and after being again punched, is put in pans and allowed to rise for about 15 minutes. Whereupon it is put in the oven and baked for hour at 400 degrees F. During the series of risings and punchings, it is at about 80 degrees F.

The above proportions are given by way of example, and will, of course, be varied to a very large extent.

We claim:

1. The process of 'manufacturing yeast stimulant, which consists in making a water decoction of bran, saccharifying and rendering Water soluble the carbohydrates therein by means of an enzyme mixture rich in a diastatic enzyme and containing some pro- 1 teoclastic enzymes, eliminating the proteoelastic enzymes, leaving a slightamount of the diastatic enzyme and separating the water soluble from the water msoluble material.

3. The steps in the process of making a yeast stimulant which consist in boiling a 2. The process according to claim 1 in p which koji is the enzyme mixture employed.

mixture of bran and water until a thorough disintegration of the cellular structure of the bran material is had and adding thereto a diastatic enzyme.

4. The steps in the process of making a yeast stimulant which consist in boiling a mixture of bran and water for at least one. 

